It is safe to eat lobster while pregnant, provided it is thoroughly cooked to the proper internal temperature to avoid foodborne illness. Lobster is low in mercury and considered one of the "best choices" of seafood during pregnancy. It is a good source of protein, omega-3 fatty acids, vitamin B12, copper, zinc, and selenium, which support fetal brain development, the nervous system, and overall maternal health. Pregnant women are generally advised to consume 8 to 12 ounces of low-mercury seafood like lobster per week as part of a balanced diet. However, raw or undercooked lobster should be avoided to reduce the risk of food poisoning.
Key Points for Eating Lobster During Pregnancy
- Must be cooked thoroughly until meat is firm and opaque (internal temperature around 140°F to 145°F).
- Lobster is low in mercury compared to larger predatory fish.
- Provides important nutrients for fetal development such as omega-3 fatty acids and vitamin B12.
- Recommended consumption is about 8-12 ounces per week.
- Avoid raw or undercooked lobster.
Therefore, enjoy cooked lobster safely as part of a healthy pregnancy diet.
